Gen­eral Pro­duce is a third gen­er­a­tion, locally owned and oper­ated fresh pro­duce com­pany located in North­ern Cal­i­for­nia. We dis­trib­ute and export fresh fruits and veg­eta­bles — local, organic, sus­tain­able, regional and glob­ally sourced. Get to Know Us!

Nes­tled between Mount Dia­blo and the Sacramento-​San Joaquin Delta in the East Bay, Brent­wood, Cal­i­for­nia is renowned for grow­ing excep­tional fresh mar­ket pro­duce.

In par­tic­u­lar, sum­mer cher­ries, peaches and delec­table sweet corn are what local mar­kets and chefs cel­e­brate.

Hot Cen­tral Val­ley days and cool, off-​shore breezes at night make it the per­fect loca­tion for grow­ing sweet corn.

The cobs are picked dur­ing the early milk stage of ker­nel matu­rity, when sugar con­tent and mois­ture lev­els are high. This is in con­trast to field corn, which is har­vested in the dry, starchy dent stage. Over the last cen­tury, sweet corn pro­duc­tion in the U.S. has increased as farm­ers and geneti­cists have devel­oped hardier and sweeter vari­eties.

To clar­ify, most of the corn grown in the United States is the com­mod­ity crop known as field corn. It is used as ani­mal feed, ethanol, whiskey and goes into all kinds of processed foods and food ingre­di­ents. High-​fructose corn syrup, corn starch, and corn oil.

The twenty per­cent corn grown exclu­sively for human con­sump­tion is sweet corn. Sweet corn is a genetic muta­tion of field corn and report­edly was first grown in Penn­syl­va­nia in the mid-1700’s. The naturally-​occurring genetic muta­tion causes ker­nels to store more sugar than field corn. The first com­mer­cial vari­ety was intro­duced in 1779.

Emilio Ghigerri, an Ital­ian immi­grant, was one of the first farm­ers to plant sweet corn in Brent­wood in the 1940’s. This was in addi­tion to let­tuce, apri­cots, and his other spe­cialty crops.

Emilio’s daugh­ter, Jean­nie, mar­ried farmer Glenn Stonebarger, who became a part­ner in the fam­ily farm­ing busi­ness, now known as G & S Farms. They along with other Brent­wood farm­ers grow 10 to 12 vari­eties of white, yel­low, and bicolor sweet corn, includ­ing the now famous Brent­wood Dia­monds.

Sweet corn is a del­i­cate crop, requir­ing a skill­ful hand in the bal­ance of irri­ga­tion and inputs. Once an ear of corn is picked, its sug­ars imme­di­ately begin to con­vert to starch. The sooner they’re eaten, the bet­ter they taste.

Much of Brent­wood corn is still being har­vested by hand (many com­mer­cial farms use machines for this task). The corn is sorted twice for qual­ity con­trol, both in the field and at the pack­ing shed. It is imme­di­ately chilled using a hydro-​cooler to pre­serve its fresh­ness and sweet­ness.

Sweet corn has a shelf life of up to ten days to two weeks, pro­vid­ing it remains cool and the husks are intact. Local and in sea­son now, Brent­wood sweet corn.

To read the full Mar­ket Report, includ­ing this week’s mar­ket update, see below or click here.

Market Report page 1

Market Report page 2

Market Report page 3

Market Report page 4


Our inven­tory is exten­sive and reflects the fresh­est and cur­rent mar­ket availability.

Con­ven­tional Fruits and Vegetables
Organic Fruits and Vegetables
Value-​added/​Fresh-​cut Products
Spe­cialty, Exotic, Trop­i­cal, and Eth­nic Produce
Fresh-​cut and Pot­ted Floral
Gro­cery Products
Fresh Juices and Frozen Food Items
Eggs, Cheese and Other Dairy Products
Herbs, Snack Foods, Nuts and Supplies



Fresh Veg­eta­bles


Fresh Fruits


Value Added




Fresh-​cut and Pot­ted Floral

Eggs, Cheese & Other Dairy


zucchini flowers


Gro­cery Items and More


PRO*ACT con­tacts with the nation’s lead­ing grow­ers and ship­pers to offer you sig­nif­i­cant cost ben­e­fits and an easy solu­tion to secure the fresh­est produce.


Greener Fields Together